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Vanilias Kifli
Sweet butter crescent-shaped cookies.

type: refrigerator, formed
makes: 3 dozen

1 pound all-purpose flour
1 pound butter
6 egg yolks
1/2 pint sour cream
1 teaspoon vanilla
9 egg whites
2/3 pound granulated sugar
1 pound walnuts
1 teaspoon lemon extract
vanilla sugar
2 ounces semi-sweet chocolate

Rub butter and flour together until crumbly and resembles small peas.
Blend in egg yolks and sour cream.
Divide dough into 4 sections, shape each section into a ball, wrap, and refrigerate overnight.
Preheat oven to 400F.
Lightly grease cookie sheets or line with parchment paper.
For filling: Beat whites until soft peaks form.
Add sugar and beat to stiff peaks.
Gently fold in lemon extract and walnuts.
Take out one section of dough, roll dough into 1" balls, and then flatten until 1/8" thick.
Place a small amount of filling in the center and roll up cookies.
Place on cookie sheets and curve cookie into the shape of a crescent. Place cookies about 2" apart.
Bake 10-15 minutes or until golden brown.
Transfer to wire racks.
Sprinkle with vanilla sugar and let cool completely.
Melt chocolate.
Dip ends of each cookie in melted chocolate.
Place on waxed paper to dry.

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